Tamarind-Honey Shrimp
2
People talking
COOKING TIME INCLUDES MARINATING TIME! After looking at a lot of similar recipes, I combined all my favorite flavors into one sweet glaze. The recipe was developed for shrimp, but it can be used on boneless chicken or tofu for a vegetarian option.
- Ready In:
- 1hr 20mins
- Serves:
- Yields:
- Units:
2
People talking
ingredients
- 3 tablespoons tamarind paste
- 1⁄4 cup honey
- 1⁄4 cup soy sauce
- 1 tablespoon rice vinegar, unseasoned
- 1 tablespoon ginger juice or 2 teaspoons fresh ginger, minced
- 1 tablespoon garlic, finely minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- sesame oil
- 12 jumbo shrimp, peeled and deveined
directions
- Combine first 7 ingredients in a non-reactive bowl, mix well.
- Add cornstarch and whisk until no lumps remain.
- Add shrimp to mixture and marinate for one hour.
- In a non-stick pan, add a bit of sesame oil, just enough to coat lightly, and heat.
- Add shrimp and cook for three minutes until shrimp is just done, but not overcooked.
- Serve immediately over basmati rice, pouring sauce over shrimp.
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The sauce on these shrimp is fantastic, cooking down to a sticky-sweet glaze that is wonderful served over jasmine rice.1Reply
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COOKING TIME INCLUDES MARINATING TIME! After looking at a lot of similar recipes, I combined all my favorite flavors into one sweet glaze. The recipe was developed for shrimp, but it can be used on boneless chicken or tofu for a vegetarian option.
